AUNT RUTH'S SOUR CREAM POUND CAKE WITH LEMON GLAZE

Aunt Ruth's Sour Cream Pound Cake with Lemon Glaze image

This pound cake with lemon glaze came from my great aunt's collection. Her secret was doubling the amount of sour cream. I have used this cake as a basis for creating other pound cakes.

Provided by Nancy Zimmerman

Categories Desserts Fruit Dessert Recipes Lemon Dessert Recipes

Time 2h45m

Yield 12

Number Of Ingredients 12

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Ingredients

2 teaspoons white sugar
3 cups white sugar
½ pound unsalted butter, softened
1 ½ teaspoons vanilla extract
1 teaspoon lemon extract, divided
6 large eggs
3 cups all-purpose flour
¼ teaspoon baking soda
1 (16 ounce) container sour cream
1 ½ cups confectioners' sugar
3 tablespoons lemon juice, or more to taste
2 drops yellow food coloring, or more as needed

Steps:

Preheat the oven to 325 degrees F (165 degrees C). Grease a 12-cup fluted tube pan (such as Bundt®); sprinkle with 2 teaspoons sugar.
Cream 3 cups sugar and butter together in a large bowl until fluffy; add vanilla extract and 1/2 teaspoon lemon extract. Add eggs one at a time, beating well after each addition.
Sift flour and baking soda together in a medium bowl; add to butter mixture alternately with sour cream. Spoon into the prepared pan.
Bake in the preheated oven until a toothpick inserted into the center comes out clean, 1 hour and 45 minutes to 2 hours. Let cool in the pan for 15 minutes. Remove from the pan to a wire rack; cool completely, 30 minutes to 1 hour.
Combine confectioners' sugar, lemon juice, 1/2 teaspoon lemon extract, and food coloring in a small bowl. Drizzle glaze over the cooled cake.

Nutrition Facts : Calories 626.7 calories, Carbohydrate 92.4 g, Cholesterol 150.3 mg, Fat 26.1 g, Fiber 0.9 g, Protein 7.7 g, SaturatedFat 15.5 g, Sodium 84.3 mg, Sugar 66.5 g